In a large sauce pan, brown the cubed chicken in the olive oil for about 5 minutes.

Add the onion, while stirring the cubes.

Add the jalapenos, cayenne, tomatoes, and beans.

Bring to a boil, then reduce heat.

Cook for about 15 minutes then add milk.

Stir constantly.

Chili should be thick and chunky when served.

Servings: about 4

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